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Chickpea & Spinach Soup with Pimentón

Ingredients
18 strands of La Mancha saffron
2 Tbsp / 30ml of Arbequina olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp pimentón agridulce, plus 1/2 tsp for garnish
1/2 tsp pimentón dulce
1/4 pimentón picante
2 tsp cumin, ground
1/8 tsp cloves, ground
1/4 tsp black pepper, ground
100g baby spinach, roughly chopped
1 jar Brindisa fritada
1l vegetable stock
1 jar Navarrico chickpeas, rinsed and drained
Chives for garnish
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CHICKPEA & SPINACH SOUP

WITH PIMENTÓN

Serves 4

Method

Using a dry pan over a medium-low heat toast the saffron for a couple of minutes only; pound in a mortar and pestle (otherwise crush or crumble well)

Heat a saucepan pan over medium heat and when warm add the olive oil; sauté the onion and garlic gently for a few minutes until the onion is starting to soften; stir in the saffron and other spices and cook for a further minute

Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes

Puree soup in food processor then return to the saucepan

Add the remainder of the stock and chickpeas and simmer gently for 5 minutes

Garnish with chives

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Ingredients
18 strands of La Mancha saffron
2 Tbsp / 30ml of Arbequina olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp pimentón agridulce, plus 1/2 tsp for garnish
1/2 tsp pimentón dulce
1/4 pimentón picante
2 tsp cumin, ground
1/8 tsp cloves, ground
1/4 tsp black pepper, ground
100g baby spinach, roughly chopped
1 jar Brindisa fritada
1l vegetable stock
1 jar Navarrico chickpeas, rinsed and drained
Chives for garnish
Add all to basket

Add in stock items to your basket

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